Sauce Rémoulade

Ingredients

• 2 egg yolks
• ¼ cup vegetable oil
• 3 to 4 tablespoons prepared horseradish
• 1 to 2 tablespoons Creole mustard (or any grainy French mustard)
• ½ cup finely chopped celery
• ½ cup finely chopped green onions
• ¼ cup chopped fresh parsley
• ¼ of a large lemon, seeded and cut into 3 pieces
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon white-wine vinegar
• 1 tablespoon Tabasco sauce
• 1 tablespoon minced garlic
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1 bay leaf, crumbled

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    45 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 11 milligrams cholesterol; 218 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 cups

Preparation

1. In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.
2. To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.

10 minutes